Preparation

1.

Using a sharp knife score the lamb in different places and make pits. Then fill the pits using the pancetta and garlic. Rub 1 tablespoon of Vegeta Gourmet Stock Powder all over the meat and cook it in hot oil, turning so that it cooks evenly, all sides.

2.

Place cooked lamb in an oven proof dish including the oil it was cooked in. Add a little water, cover with al-foil and cook in the preheated oven at 200ºC for around 2 hours. During the two hours of cooking, turn the lamb a few times and each time add a little water.

3.

Cook the potatoes and carrots in lightly salted boiling water.

4.

Prior to the end of baking, add the cooked potatoes, carrots, peas and olives to the lamb, mix through and bake for another 20 minutes.

5.

Cut the lamb and serve with vegetables and salad.

Tip

When the lamb has cooled down a little, it is easier to cut presentable pieces.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient

Unit of measure

Amount

F rda (%)

M rda (%)

Energy values

kcal / kJ

875 / 3.658

-

-

Fat

g

39,35

-

-

Carbohydrates

g

35,40

-

-

Dietary fibre

g

9,00

-

-

Protein

g

91,52

-

-

Sodium

g

1,43

0

0

Vitamin A

μg

9.856,73

246

197

Vitamin D

μg

9,49

5

5

Vitamin C

mg

54,63

73

61

Niacin

mg

44,52

318

223

Potassium

mg

2.116,07

57

57

Phosphorous

mg

931,67

116

116

Magnesium

mg

169,66

57

42

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)